Verum Ingredients

What is guayusa and why is it gaining attention? Guayusa (Ilex guayusa) is a caffeinated holly leaf native to the Ecuadorian Amazon, traditionally brewed by indigenous communities. It has recently surged in popularity due to its rich chemical profile – including caffeine, theobromine, L-theanine, and potent antioxidants – offering consumers a smooth yet energizing alternative to coffee and synthetic stimulants. How does guayusa deliver clean, sustained energy? An 8 oz cup of guayusa contains roughly 100 mg of caffeine, supported by theobromine – creating a state of calm alertness without the typical caffeine crash. Its L‑theanine content further smooths the stimulant profile, reducing jitteriness while enhancing focus and mood. What makes guayusa a potent antioxidant source? Guayusa leaves are exceptionally rich in polyphenols – catechins, chlorogenic acids, flavonoids – and other bioactive substances like triterpenoids (e.g., ursolic acid). Studies show that these compounds support cellular health, reduce inflammation, and provide notable antioxidant activity – proven to be more potent than green tea in comparative analyses. Are there additional health benefits beyond energy? Emerging research suggests guayusa may help regulate blood sugar and support metabolic health. Its triterpenoid content may promote energy expenditure and insulin sensitivity. Moreover, cognitive performance benefits have been attributed to the synergistic action of methylxanthines, polyphenols, and L-theanine. Are there any considerations for safe consumption? Guayusa is generally well-tolerated; it delivers caffeine without strong stimulant-related side effects like fast heart rate or anxiety. However, its caffeine content means moderation is advisable, and individuals sensitive to caffeine should monitor intake. Tannins may slightly impact mineral absorption if consumed excessively. Why is guayusa ideal for product innovation? For functional formulas and clean-label beverages, guayusa stands out by checking several boxes: Energetic and cognitive support backed by science Antioxidant potency delivering health benefits Smooth stimulant experience with cultural authenticity Versatility in application (RTDs, energy drinks, supplements, snacks, sports products) How does Verum bring guayusa to your formulations? We supply standardized guayusa extracts with controlled levels of polyphenols and caffeine – delivered through precise sourcing and quality processes. Our guayusa extract ensures consistent potency, stability, and functional effect. Partner with us to integrate guayusa into your next product, achieving innovation, natural positioning, and scientific credibility. Ready to innovate? Contact Verum’s technical team to discuss formulation opportunities with guayusa and elevate your brand with a plant‑based, performance‑driven ingredient. References Guayusa: Benefits and Uses – Healthline (https://www.healthline.com/nutrition/guayusa) Polyphenolic Composition of Guayusa – MDPI Nutrients (https://www.mdpi.com/2072-6643/10/11/1682) Ursolic Acid in Plant-Based Extracts – PubMed (https://pubmed.ncbi.nlm.nih.gov/30599971/) Cognitive Effects of Natural Methylxanthines – PubMed (https://pubmed.ncbi.nlm.nih.gov/30213684/) Medicinal Herb Info – Guayusa Profile (https://medicinalherbinfo.org/000Herbs2016/guayusa/)

Verum Ingredients’ R&D department began its first clinical trial in June, evaluating the prebiotic activity of different food ingredients in healthy volunteers. This study is part of a larger project initiated in September 2024 supported by a grant from the Small Business Innovation Research Program (Programa PIPE) by Fapesp (Research Funding Agency of Sao Paulo) in Brazil. The Verum Ingredients Research and Development (R&D) unit was created in 2018 with the aim of developing innovative products in the functional food segment. Located in the Botucatu Technology Park (SP), it has highly qualified professionals who work on the interdisciplinary development of products, using their expertise in molecular biology, pharmacology, analytical and natural product chemistry, microbiology and biochemistry. In addition, it maintains a strategic partnership with the FitoFarmaTec Multiuser Laboratory, of the Department of Biophysics and Pharmacology of Sao Paulo State University (Unesp). In this study, different prebiotic ingredients will be evaluated, including soluble fibers, and a potent antioxidant ingredient with prebiotic-like activity. Additionally, formulations combining them will also be evaluated. “Our goal is to develop an innovative product combining two distinct mechanisms of action and with more pronounced activity than standard prebiotic fibers”, says Dr. Ana Quaglio, head of R&D at Verum Ingredients. The ongoing clinical study will recruit 100 healthy volunteers who will consume one of the 5 products for 4 weeks. At the end of this period, blood parameters such as fasting blood glucose and cholesterol levels will be evaluated. In addition, the gut microbiota of each healthy volunteer will be evaluated by quantifying some beneficial intestinal bacteria and levels of short-chain fatty acids, important markers of prebiotic activity. Moreover, quality of life, eating habits, sleep and anxiety questionnaires will be applied at the beginning and end of the clinical trial period. All studies are being developed in partnership with the Medical School (FMB) of Unesp under the supervision of Prof. Dr. Ligia Yukie Sassaki (PhD, MD) gastroenterologist and coordinator of the Ambulatory of Inflammatory Bowel Diseases of UNESP. This first clinical trial represents a milestone for Verum Ingredients’ R&D department, demonstrating its commitment to developing safe food ingredients with proven functional activity.

We understand that when it comes to acerola, there is no such thing as a one-size-fits all solution. That is why we offer one of the most comprehensive and versatile acerola powder portfolios available in the U.S. market – designed to meet the needs of an increasingly sophisticated and innovation-driven industry.

Often, customers approach us simply asking for “acerola powder.” But behind this broad request lies a world of variations – differences in solubility, vitamin C concentration, organic status, and processing methods – that can significantly impact which ingredient to use and how it will perform in the final product.

Consumers of functional beverages today seek more than health benefits—they want bold flavors, pleasant mouthfeel, and enjoyment with every sip. Natural ingredients are gaining attention, especially those offering clean energy and unique sensory profiles. Verum offers a portfolio of South American botanicals like guarana, yerba mate, and guayusa, combining indigenous tradition, distinctive taste, and functional potential. With natural caffeine and traceable sourcing, these ingredients deliver bold flavor, smooth texture, and sustained energy, meeting the growing demand for better-for-you drinks that blend functionality and sensory pleasure.

The skin, the body’s largest organ, hosts beneficial microbes that protect against pathogens, educate immunity, and help break down natural products. When the skin barrier is damaged or microbial balance is disrupted, diseases can occur. Topical probiotics—applying live microbes—have gained interest for improving skin health, but keeping bacteria alive in products is challenging. Thus, many use prebiotics (nutrients for good bacteria) or postbiotics (bacterial compounds). Nutricosmetics, ingestible supplements like collagen or probiotics, aim to enhance beauty from within. However, clinical evidence supporting these approaches is limited. Proper skincare—hydration, cleansing, UV protection—remains key to nurturing the skin microbiome.

Choosing the right co-packer or contract manufacturer is crucial for CPG success but complex, involving many factors. Key criteria include certifications (GMP, organic, kosher), industrial capabilities, lead times, R&D support, and clear ownership of product formulation—legal advice is recommended. Support in purchasing and warehousing can ease operations and improve flexibility. Balancing quality, cost, and communication is essential. At Verum Ingredients, we pride ourselves on partnering closely with customers to navigate formulation and manufacturing challenges for growth and consistency.

The gut, with its own nervous system, communicates bidirectionally with the brain via the gut-brain axis, involving immune cells and microbiota. Gut bacteria digest fibers into short-chain fatty acids that regulate immunity and hormone secretion, influencing brain neurotransmitters like dopamine. Microbial metabolites such as GABA affect mood and may contribute to neurodegenerative diseases. Altered microbiota can increase gut permeability, causing inflammation and oxidative stress, impacting neurotransmitter function. A diverse, plant-rich diet supports gut health, reducing inflammation and benefiting both intestinal and brain wellness.

Our expanded fruit powder portfolio includes various drying technologies that affect product characteristics. Vacuum drying dehydrates whole fruit or juice under heat and vacuum, producing powders like goldenberry and lucuma in diverse textures. Drum-drying forms thin layers on heated drums, ideal for fat-rich fruits like açai and mango. Spray-drying transforms juice into fine powders rapidly but may reduce some nutrients; options include strawberry and pineapple. Freeze-drying uses sublimation without heat, preserving nutrients for clean-label products like banana and coconut water. Each method offers unique solubility, flavor, and nutrition, tailored to your needs.

Green banana flour is a low-cost, health-promoting ingredient rich in resistant starch—the highest among unprocessed foods. Resistant starch resists digestion in the small intestine and ferments in the colon, feeding gut bacteria and producing beneficial short-chain fatty acids (SCFAs) like acetate, propionate, and butyrate that regulate immunity and reduce inflammation. Besides starch, it provides fibers, vitamins, minerals, and phenolics, enhancing gut health. Studies show its antioxidant and anti-inflammatory effects, with promising clinical trial results for ulcerative colitis. Green banana flour is a valuable prebiotic for functional food formulations.